• The most nutritious and digestible in the world among the various types of grains. The cereal with greater content of iron, phosphorus and vitamins and with the higher amount of amino acids and high quality proteins.


  • Conscious, sensitive consumers who want to include in their healthy diet a product with high nutritional values to improve their personal food style.


Teff supplies many important nutritional values, often higher in quantity compared to the ones that can be obtained by the consumption of wheat (not allowed) but also in greater quantity and quality than the ones found on other cereals commonly used by coeliacs as an alternative of wheat (rice, corn, millet).

Teff supplies good levels of certain vitamins – in particular B1, B2 and K. In addition, it contains an important amount of A vitamin (although not as much as corn flour) that is completely missing in rice and millet flour.

Teff flour keeps and contains every single part of the seed including the bran, the endosperm and the germ which makes it higher in Fibre than any other cereal. Renowned scientific studies have demonstrated that Teff stimulates the colon flora and is an important deterrent for diabetes.

The protein amount is significantly higher than in other kinds of cereals.
The amino acids evaluation table shows, also in comparison with the egg (reference protein) how rich Teff is in essential amino acids, in particular lysine and tryptophan (normally appearing in very low amount in other cereals).


  • To be added to oven-baked products instead of other seeds generally used (for example in bread instead of sesame seeds, in cakes instead of poppy-seeds)
  • Used to thicken soups, stews or sauces.
  • To be cooked in water until reaching a density similar to polenta just to eat it in this way.
  • To be mixed with seeds, vegetables, tofu, legumes, onion, garlic to prepare vegetarian or meatballs.
  • To be used once germinated in salads and sandwiches.